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Sweet Potato Spoon Bread




Source of Recipe


Martha Stewart






List of Ingredients



• 3 large sweet potatoes
  
• 1/4 cup yellow cornmeal
  
• 2 cups milk
  
• 4 T unsalted butter
  
• 1/4 cup light brown sugar
  
• 1/4 tsp ground nutmeg
  
• 1/4 tsp ground cloves
  
• 1 1/2 tsp ground cinnamon
  
• 1 tsp salt
  
• 1/2 cup all-purpose flour
  
• 1/4 cup honey
  
• 4 large eggs
  
• 1 cup heavy cream
  






Instructions



1. Preheat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
   
2. Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
   
3. Butter a 2-quart baking dish. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve hot.
   






Final Comments


Serves 8 to 10.